Olive Oil Mayo is bad news!

Olive Oil Mayo is bad news!

In the never ending experiment of learning to make new foods that agree with me and nurture me, I decided to make my own mayonnaise. While this can be done by hand with a food processor, a Vitamix or a Thermomix, I decided to whack it in the Thermie for a first try.

I have this bad habit when I cook, I just read through and start making food, and then get half way through and realise I’m missing an ingredient, so I’ll substitute it for something else. This happened with the mayo. The recipe I was using suggested grapeseed oil or safflower oil. I had neither. So, I used EVOO (extra virgin olive oil).  The result, amazing looking mayonnaise that tasted bitter & nasty. I forced it down with some white fish, which I can’t stand at the best of times, and felt like crap for the rest of the evening. (There’s a lesson in there somewhere!!!)

So, I jumped on to the Shop Naturally Facebook page to ask for help from our amazing group of savvy customers who are way smarter in the kitchen than I am. Here’s a summary of the suggestions.

  • Macadamia Oil
  • Rice Bran Oil (but it’s highly processed, so I don’t recommend this one)
  • Light Olive Oil
  • Avocado Oil
  • Combo of coconut oil and ghee, and if you like one of the other oils.

This last suggestion is going to get spoken about in a little more depth as it came from The Holistic Chef, Shakti Grace, creator of the totally awesome Shakti’s Superfood Blend. Not just a clever name, Shakti is actually a professional chef, and a totally awesome holistic one at that. She has cooked for me on more than one occasion (I’m a lucky girl) and she really knows her stuff.

Shakti suggested a combination of ghee and organic coconut oil or even a mixture of these two plus another oil – olive oil, macadamia oil, avocado oil (choose organic oil where possible). For lighter oils, to get more flavour, add more lemon and some herbs and some good quality salt (something like himalayan salt will work fine).

Some customers complained that their homemade mayo goes off before they get a chance to eat it all, and Shakti’s suggestion is a great one. Add some culture whey or starter and leave it on your benchtop for a few days (covered) and then put it in the fridge. You know have a long lasting, cultured & gut friendly mayo. I will be having some private cooking lessons with Shakti in a few weeks time and this one is going to be on the to-do list for sure.

If you have a jar of bitter tasting crap in your fridge like I do, one of our customers made the suggestion of putting it through a salad with Apple Cider Vinegar to mask the bitterness. I am SO doing that!!!

We’re working on adding a larger variety of organic oils to the health food section of the store, so stay tuned.

My mayo is stored in a small kilner jar, but after having too many break in transit, we’ve stuck with the higher quality glass food containers with leakproof bpa free plastic lids from Lock and Lock and also the Glasslock brand in our kitchenware department. Kilner jars are great, but they don’t travel well so we’ve unfortunately had to discontinue selling them online.

Joanne Musgrave

Joanne Musgrave

Joanne is the owner & founder of Shop Naturally. She is a Holistic Health Coach and studying the Advanced Diploma of Nutritional Medicine.


Tags assigned to this article:
mayonnaiseolive oil

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